1st Pork butt

[csootsman]

Going to try my hand at bbq'ing. Ive done fish and jerky. But gonna move up to butt's. My good friend Spanky hooked me up with a couple of butts.

I have it all rubbed up and sitting in the fridge. Going to put in the smoker in the morning when I get out of work. I give updates tomorrow and post some pic's. Wish me luck

Some pic's of the smoker


http://www.michigan-sportsman.com/photopost/data/500/smoker_2.jpg








http://www.michigan-sportsman.com/photopost/uploads/31442/smoker_1.jpg

[Paul Thompson]

good luck, watch the water, keep the wood stoked, and be patient. Then post pictures.

I have plans for smoked Salmon Christmas day.

[Spanky]

Clair, we kinda got sidetracked today discussing things. Couple things we didn't yack about. You asked about wood, if you have apple, that goes very good with pork, some hickory too, maybe early, but not for the whole smoke.

Once its foiled, no chips needed, aint gonna get through the aluminum.;)

after its all done and rested in the cooler, it will stillbe very hot(170-180 degrees) be carefull. Put it apart by seperating a few big chunks and let them sit and cool before you start doing the final pull, or you'll burn yourself.

The juice I told you to save, stick it in the freezer in a bowl/pan. The fat will rise and turn into a hard waxy cap. Shove a fork in it and pull it up, it will come off the juce like like hard wax on top of jello. keep the jello and add a couple slices of it to the final pulled pile and mix it up a lil. A small shake or two of that rub at that time is never a bad idea either!;)

Lastly, but certainly not least important, keep the smoke thin. A little bit for a long time is always better than huge amounts for short times. Thin and blue instead of heavy white billowing smog!

There you go, git some butt done !;)

[Frantz]

Dude, the most important thing is to NOT RUIN YOUR DINNER while pulling it apart. I have yet to accomplish that when doing up pork butts. I can do quality control until I pop.

Good luck and like they said, please post some pics!

[Spanky]

Dude, the most important thing is to NOT RUIN YOUR DINNER while pulling it apart. I have yet to accomplish that when doing up pork butts. I can do quality control until I pop.

Good luck and like they said, please post some pics!

Yep, he's right. It's very hard not to monitor the quality as you pull. You'll be suprised how many different types of textures there are in one Pork Butt. Some pieces ar long and stringy, others are short and moist, and still some of it looks like they were surgically cut even though its in a mass of muscle.

[Spanky]

Csootsman, time to wake -up and check yer butt!:yikes:

[csootsman]

After the snow this morning, I was able to make good time driving home from work. Took the butt out of the fridge and brought the smoker up to

temp. http://www.michigan-sportsman.com/photopost/data/500/raw_butt.jpg

Here she is before. After a short nap, went out to check and took some readings she was at 165.

http://www.michigan-sportsman.com/photopost/data/500/temps.jpg

The temp to the left is the butt, the one on the right is temp inside smoker.

http://www.michigan-sportsman.com/photopost/data/500/butt_at_165.jpg

And here she is at 165. She is now wrapped in foil and back in the smoker on her way to 200. So far so good I hope

[Spanky]

Thats nice to wake up to fo sho!;)

One thing I forgot to mention and its important to all who use the remote or digital(actually any) therms to test them in boiling water to check for accuracy. Just get the prode tip last 1-2 inches into a slow rolling boil, it should read 212, a glass of ice with just a lil water in it should read 32 in the water. If they are not at these numbers, either make a note of it to adjust your temps accordingly or check the manual for calibration instructions.

Looks like dinner is gonna be good at yer house tonight dude!

Don't forget the shot of yummy goodness before you eat it all!:D

[csootsman]

Well, she hit 200 at 6:30 I got her pulled off the juice drained off and now she is wrapped in towels in the cooler. I'll have pics of the fnished product up in a little over a hour.

[Bassmad2]

Well, she hit 200 at 6:30 I got her pulled off the juice drained off and now she is wrapped in towels in the cooler. I'll have pics of the fnished product up in a little over a hour.


Gee thanks now I am hungry AGAIN....:evilsmile:evilsmile

[csootsman]

Finished, I must admit it's tastes great for my first one. http://www.michigan-sportsman.com/photopost/data/500/pic23.jpg

http://www.michigan-sportsman.com/photopost/data/500/pic_1_butt.jpg

http://www.michigan-sportsman.com/photopost/data/500/pic34.jpg

[Bassmad2]

Wow looks great too Congrats

[Spanky]

Looks great. !;)

Bone slide out clean?

Glad it worked out.Its all down hill from here. Have fun, enjoy the ride!

I am sure you learned a thing or two for the next one. The more you do, the easier it gets.

[Frantz]

Mmmm, smokey meat!!!

Nice work, thanks for the pics.

[roadrunner727]

I have a friend who does pork butts every year. Cooks about 10 of them at a time in a 300 gal oil tank converted into a cooker. They always come out good, however after reading this forum I have some questions. Why do you cook them to 165 degrees then wrap them in foil until they reach 200, then wrap them and put them in a cooler??? Also you pull the meat off, and we just slice it. Never to old to learn...Thanks

[Spanky]

well roadrunner, welcome to the site.;)

Many foil their butts to prevent them from drying out during a 9-12 hr cook.
I foil mine at 175-180 cuz I like a thicker bark(outter layer that is spicy and dark and a lil chewier). The foiling and resting afterwards is to redistrubute juices throughout the meat, just like resting any grilled meat for 5-15 minutes is better than sizzling right off the fire.

Whne we take these butts out of the cooler after 1-2 hrs rest, they are too tender to slice. The meat just crumbles, and makes great BBQ pork. To slice pork butts, you don't need to cook them as long, usually 170-180 degrees internal.

Hope that clears it up for ya!

http://i241.photobucket.com/albums/ff55/Captspanky/tommyspulledpork.jpg

[Hart]

200 seems a little high to me. However, with a butt and all its fat, you're probably not really looking at a drying out problem.......are you?

You ever see Smokey's site on the 'net? Electronic BBQ bible. If not, let me know, I'll PM you w/a URL.

[Spanky]

200 is pretty standard for pulling, and 205 is about right for chuck roasts for pulling. The higher temps pus a long rest helps to melt out the fat also, making it tender, yet less greasy. I may have seen the sight, but pm me the link anyways. I am always looking for more reading material.;)

I wonder if its:
http://www.barbecuen.com/

[Hart]

Lots of good stuff on his site. ;)